Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation

• Autor(a) principal: Pereira, A. P.
• Data de Publicação: 2015
• Outros Autores: Ferreira, A. Mendes, Oliveira, J. M., Estevinho, L. M., Faia, Arlete Mendes
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/1822/34058
• topic: Aromatic profile; Diammonium phosphate supplementation; Honey-must; Saccharomyces cerevisiae strains; Science & Technology

Mead is an alcoholic beverage, produced since ancient times, resulting from an alcoholic fermentation of diluted honey by yeasts. When it is produced in a traditional manner, mead producers can encounter several problems related to a lack of es-sential nutrients, such as available nitrogen. Thus, the aim of this study was to evaluate the effect of nitrogen addition to honey-must on the fermentation performance of two Saccharomyces cerevisiae wine yeasts, QA23 and ICV D47, as well as on the mead composition and production of volatile aroma compounds. A portion of honey-must was supplemented with diammonium phosphate (DAP) to achieve the nitrogen concentration required by yeast to complete alcoholic fermentation. The supplementation with DAP reduced the fermentation length to around 7 days, but not all sugars were fully consumed, suggesting that other factors could be interfering with yeast growth. For both yeasts the specic growth rate and nal bio-mass were higher in musts supplemented with DAP. Mead nal composition was similar under the two experimental condi-tions. Analysis of the volatile prole revealed that the concentrations of the volatile fatty acids and volatile phenols were higher in meads supplemented with DAP. The concentrations of ethyl hexanoate, ethyl octanoate and isoamyl acetate were above their perception threshold and were higher in meads supplemented with DAP, which could contribute to the enhance-ment of the fruity character. This study could be useful for the optimization of mead production and quality improvement.